Soups with Organic Mushrooms extracts

Mushroom extracts are a powerful source of bioactive nutrients which help improve your health and wellbeing. At Organic Mushrooms, we offer you the power of revered functional mushrooms such as Lion’s Mane, Shiitake, Cordyceps, Turkey Tail, Chaga and Reishi in the form of 100% natural extract powder. The functional mushrooms undergo a patented double-extraction process which involves hot water and steam to produce the natural and filler-free extract powder.

As most functional mushrooms are not edible, the extract powders generally offer an umami taste which makes them an excellent option to be added to soups and broths. Organic Mushrooms supplements have been created to seamlessly integrate into your daily diet regime. Following is a recipe that can be used to add Organic Mushrooms extract powders into a soup.

Organic Mushrooms soup:

This soup can be made with Shiitake mushrooms and your choice of meat. You can add more than one variety of mushrooms to this soup for flavour and nutrition.


  • 4 to 6 ounces dried mushrooms
  • 3 grams Organic Mushrooms extract powder
  • 12 large, dried shiitake mushrooms
  • 3 quarts meat stock (beef, pork, chicken)
  • 5 medium ribs of celery, chopped
  • 2 large onions, chopped
  • 5 carrots, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup sour cream
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons dill, finely chopped
  • Salt and black pepper to taste
  • 1 cup small cut pasta, preferably Risoni

Step 1. Rinse the dried mushrooms and place them in 2 cups of cold water, letting them soak overnight.

Step 2. In a large pot, bring the meat stock to a simmer, then add celery, onions, and carrots.

Step 3. Strain the dried mushrooms, saving the soaking liquid. Add the strained soaking liquid to the soup. Chop the hydrated mushrooms into 1/4-inch pieces, slightly larger than the diced vegetables, and add them to the soup along with the sliced white button mushrooms.

Step 4. Cover and cook the soup until the vegetables are tender, about an hour. Bring the soup to a boil, then add the small cut pasta, stirring constantly. Add the mushroom extract powder to the pot as you reduce the heat and stir gently for the extract powder to mix in well and the pasta is cooked through, about 6 to 8 minutes.

Step 5. Meanwhile, melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly until smooth, for 3 to 5 minutes. Remove 1 cup of broth from the soup and add it to the roux, whisking constantly until slightly thickened and free of lumps. Stir the thickened liquid into the soup and add the chopped parsley and dill.

Step 6. To finish the soup, mix 1/4 cup of the thickened soup with sour cream, whisking until smooth. Then add the sour cream mixture to the soup, whisking constantly until well incorporated, about 3 minutes. Finally, season with taste with salt and pepper to taste.

This recipe is inspired by Martha Stewart’s Polish Mushroom soup.

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